MAIN Woodsman’s Roast with Mushrooms
Yield 4-6 servings
Dark meats particularly those that have herbs or mushrooms. Plus higher tannin foods like root vegetables and braised greens.
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This is one of our favorite winter-time roasts. The hearty flavors are reminiscent of the earth and the woods. We are talking food with roots here! Root vegetables, mushrooms, thyme and melt-in-your-mouth slow-cooked beef. Need we say more?
Ingredients
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp olive oil
2 pkg mixed mushrooms, cleaned
1 pkg stew beef or 1 3-4 lb beef roast
1 cup Barbera (or any red wine/dark beer)
½ pkg frozen pearl onions
1 can artichoke hearts
½-1 tsp salt & pepper, to taste
1 pkg crostini or sliced bread
½ cup parmesan cheese
Instructions
- Preheat oven to a low broil (or 425 F if you don’t trust your broiler).
- In a large ovenproof skillet (we prefer cast iron), sauté onion and garlic in olive oil for 5 minutes over medium heat.
- Add mushrooms and stew beef or beef roast and cook for 5 minutes more, rotating as need to brown evenly.
- Pour in wine and mix in pearl onions, artichoke hearts and salt + pepper. Cover if using beef roast.*
- Bring to a boil then cook until sauce is reduced by half.
- Remove from heat and arrange crostini on top to lay flat. Sprinkle with parmesan and place under a low broil for 4 minutes until melted and toasty.
Notes
*If using a beef roast, try making this dish in your slow cooker. Follow the instructions, but make it in the morning and by nighttime dinner is served!
Recipe by Vie at https://getvie.com/bottlelegger/